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Pork, mushroom and apricot stew


  • 500g pork loin, cut in cubes
  • 200g mushrooms, cut in quarters
  • 50g dried apricots, roughly chopped
  • 3 medium onions, roughly chopped
  • 1 tbsp Dijon mustard
  • 2 tbsp chopped garlic
  • 1 carrot, sliced
  • 2 celery sticks, roughly chopped
  • 2 medium potatoes, diced
  • 1 can pale ale
  • 500g polpa
  • 500ml chicken stock
  • 1 bay leaf
  • 1 tsp juniper berries
  • Salt and pepper


Heat a pot with some oil, fry the pork from all sides, add the onions, garlic and celery and fry until soft. Add the mustard, juniper berries, bay leaf and the ale, and simmer. Once simmered by half, add the rest of the ingredients, once it starts boiling turn the heat to lowest possible and simmer until it’s half of the original volume.

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